chocolate Christmas pudding
- 1 cup dried dates
- 1 teaspoon bicarbonate of (baking) soda
- ¾ cup (180ml) boiling water
- 55g unsalted butter, chopped and softened
- 1 teaspoon vanilla extract
- ¾ cup (135g) brown sugar
- 4 eggs
- ¾ cup (110g) self-raising (self-rising) flour, sifted
- ¼ cup (25g) Dutch cocoa powder, sifted
- 100g dark chocolate, melted
chocolate brandy sauce
- ¾ cup (180ml) single (pouring) cream
- ⅓ cup (60g) brown sugar
- 200g dark chocolate, chopped
- 25g unsalted butter
- 1 tablespoon brandy
- Place the dates, bicarbonate of soda and water in a food processor and allow it to stand for 10–15 minutes. Process the date mixture until smooth and set aside.
- Place the butter, vanilla and sugar in an electric mixer and beat for 10-12 minutes or until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour, cocoa, chocolate and the date mixture and beat well.
- Spoon into a lightly greased 7-cup-capacity (1.75 litre) pudding basin, cover and secure firmly with kitchen string (unless your basin has a lid).
- Place the pudding in a large saucepan and fill with boiling water to come ¾ of the way up the side of the basin. Cook for 2 hours 45 minutes, adding more water as necessary.
- To make the chocolate brandy sauce, place the cream, sugar, chocolate and butter in a small saucepan over low heat and stir for 5-6 minutes or until the mixture is smooth. Stir in the brandy and set aside.
- Remove from the pudding from the saucepan, stand for 10–15 minutes and turn out. Serve with the chocolate brandy sauce. Serves 8.
donna hay team
Hi Emma, you can make this pudding a few days in advance - to reheat place the pudding (in it’s tin) into a saucepan of boiling water and simmer for 30 minutes. Happy cooking!
This looks amazing! How far in advance can it be made? Or is it a serve straight away pudding? Thank you